Spicy Shrimp with Pan-Seared Romaine and Chickpea Puree Recipe

Name: Spicy Shrimp with Pan-Seared Romaine and Chickpea Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 15-ounce can chickpeas, drained and rinsed; 1/4 cup tahini; 1/4 cup lebneh or plain Greek yogurt; 1 teaspoon minced garlic; 1 teaspoon sherry vinegar; 3/4 teaspoon kosher salt; 1/4 cup grapeseed or other neutral oil; 2 tablespoons sherry vinegar; 1 tablespoon balsamic vinegar; 2 tablespoons minced shallot; Kosher salt; Freshly ground pepper; 1/4 cup mayonnaise; 1 tablespoon Sriracha; 1 pound shelled and deveined large shrimp; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 4 small romaine hearts, halved lengthwise; 1 tablespoon toasted sesame seeds; 1 teaspoon finely grated lemon zest

Servings: persons

One 15-ounce can chickpeas, drained and rinsed
1/4 cup tahini
1/4 cup lebneh or plain Greek yogurt
1 teaspoon minced garlic
1 teaspoon sherry vinegar
3/4 teaspoon kosher salt
1/4 cup grapeseed or other neutral oil
2 tablespoons sherry vinegar
1 tablespoon balsamic vinegar
2 tablespoons minced shallot
Kosher salt
Freshly ground pepper
1/4 cup mayonnaise
1 tablespoon Sriracha
1 pound shelled and deveined large shrimp
1/4 cup plus 1 tablespoon extra-virgin olive oil
4 small romaine hearts, halved lengthwise
1 tablespoon toasted sesame seeds
1 teaspoon finely grated lemon zest

1
Make the chickpea puree In a food processor, pulse the chickpeas until finely chopped.
2
Add the tahini, lebneh, garlic, vinegar, salt and 2 tablespoons of water and puree until very smooth; add more water if needed for a smooth puree.
3
Spread a scant 1/4 cup on each of 4 plates.
4
Reserve the rest of the puree for a dip or another use.
5
Prepare the romaine and shrimp In a small bowl, whisk the grapeseed oil with the sherry and balsamic vinegars and the shallot; season the vinaigrette with salt and pepper.
6
In a medium bowl, mix the mayonnaise and Sriracha; add the shrimp and turn to coat.
7
In a large skillet, heat 1 tablespoon of the olive oil over moderately high heat.
8
Add the romaine hearts cut side down and cook until browned, 1 to 2 minutes.
9
Transfer to the plates, cut side up.
10
In the same skillet, heat 2 tablespoons of the olive oil.
11
Add half of the shrimp and cook, turning once, until browned and just white throughout, 4 to 5 minutes.
12
Transfer to 2 of the plates.
13
Repeat with the remaining olive oil and shrimp.
14
Whisk the vinaigrette and spoon it over the romaine and shrimp.
15
Garnish with the sesame seeds and lemon zest and serve.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: One 15-ounce can chickpeas, drained and rinsed, 1/4 cup tahini, 1/4 cup lebneh or plain Greek yogurt, 1 teaspoon minced garlic, and more.

Yes, Spicy Shrimp with Pan-Seared Romaine and Chickpea Puree falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Shrimp with Pan-Seared Romaine and Chickpea Puree

How did you like this recipe?

Frequently Asked Questions